How to Make Chilled Gazpacho Soup

Gazpacho soup is the king of cold soups and is perfect for summer.  Not just the cold temperature of the soup itself, but its key ingredients: big, fat, luscious summer tomatoes and other seasonal veggies.  Originating in Spain, Gazpacho packs a spicy, zesty kick when prepared the authentic way, which is the recipe shown here.

Gazpacho is great for hot days when you want something light and cool.  Although it takes a certain knack to serve, once prepared (and your family or guests understand you are not running late and this soup is supposed to taste cold), Gazpacho make a great appetizer or a satisfying meal on its own, served with a light green salad or a side baguette.

This recipe makes about 8 servings.  The soup takes only minutes to prepare, but will need to chill for at least 6 hours up to overnight for all the ingredients to come together, so be sure to plan ahead.

Ingredients:

• 3 large vine-ripened tomatoes, peeled, seeded and finely chopped.  By all means necessary, use organic tomatoes if you can.  You can get them at most organic food stores.  It will really pull a richer flavor out of the soup.

• 1 large cucumber, peeled and finely chopped

• 1 yellow or orange bell pepper, cored and finely chopped

• ½ medium sweet onion, minced

• 3 cups vegetable cocktail juice

• 1 (15 ounce) can vegetable or chicken broth

• 1 cup prepared tomato salsa or fresh tomato salsa (basic salsa here: tomatoes, white onion, cilantro, garlic and lime)

• 2 limes

• ¼ to ½ cup extra virgin olive oil

• 2 teaspoons Worcestershire sauce

• 1 teaspoon dried dill weed

• 1 teaspoon dried basil

• ½ teaspoon salt

• ¼ teaspoon hot sauce

• 1 clove garlic, minced

• Avocado, cilantro and/or sour cream to garnish

Directions:

Combine tomatoes, cucumber, bell pepper, onion, vegetable juice, vegetable broth, salsa, the juice from 2 limes and olive oil in a large bowl.  In a separate mixing bowl, combine Worcestershire sauce, dill, basil, salt, hot sauce and garlic and whisk thoroughly until well blended.

Pour mixture over vegetables and toss until all ingredients are combined.  Next, cover bowl with plastic wrap and set in refrigerator for 6 hours or overnight to properly chill and marinate.  Tip: If you have limited space in your refrigerator, you can pour Gazpacho into a tall pitcher to chill.

Serve Gazpacho in chilled soup bowls with garnishes of avocado, cilantro and/ or sour cream.  You can also top the soup with extra hot sauce if you prefer a more spicy serving.  Gazpacho can be stored fresh for 3-4 days in the refrigerator.

Gazpacho Tips:

Although Gazpacho is a delicious summer soup, don’t be disappointed if not everyone likes it.  Some people just can’t understand cold soup!  If you find you have way too much left over, try these options.

• Pureed, heated and diluted, Gazpacho is a good base for traditional vegetable soup

• Pureed and added to roast peppers and tomato sauce, Gazpacho makes a great base for pasta sauce

• Pureed and strained, Gazpacho makes a great Bloody Mary mix

• Gazpacho makes a great base for vegetable or chicken curry sauce

How will you enjoy your Gazpacho?